Chicken Enchiladas with Green Chile Sour Cream Sauce. Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.
Then you stir in some sour cream, a can of green chiles, and some seasonings.
Pour that whole thing on top of these enchiladas and that's it.
One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!!
You can cook Chicken Enchiladas with Green Chile Sour Cream Sauce using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Chicken Enchiladas with Green Chile Sour Cream Sauce
- It's 8 each of soft taco size flour tortillas.
- Prepare 2 cup of shredded cheddar cheese.
- It's 2 cup of shredded or cubed cooked chicken.
- It's 3 tbsp of Butter.
- Prepare 3 tbsp of Flour.
- You need 2 cup of chicken or vegetable broth.
- Prepare 1 cup of sour cream.
- You need 2 cup of peeled roasted green chiles, diced.
Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! A super easy and simple enchilada recipe with a heavenly creamy white sauce that's completely homemade! I'm always in the mood for enchiladas but I always feel a little bit guilty Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. While the oven is heating, stir the soup and sour cream in a small bowl.
Chicken Enchiladas with Green Chile Sour Cream Sauce instructions
- Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan..
- In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes..
The red sauce has never been a hit with me to begin with, but when we ate Enchilada's made with Campbell's Cream of Chicken Soup, oh my goodness what. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste. Pour the sauce in an even layer over the enchiladas. I don't care for enchiladas with red sauce, but this looks fantastic and sounds perfect if you need dinner done fairly quick!
